Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Pseudomonas Lactobacillus Both (a) and (b) Leuconostoc Pseudomonas Lactobacillus Both (a) and (b) Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these ANSWER DOWNLOAD EXAMIANS APP
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